Steamed Mussels with Jambinu Zest, Garlic and Coconut broth

Recipe provided to us by
Robyne Low of RiverMint Dining

Chamelaucium “Jambinu Zest"

Serves 2-4 people

1kg mussels

Three sprigs of Jambinu zest, leaves removed and chopped in half

2 cloves garlic, minced

1/2 brown onion, very finely chopped

Two lemon wedges

100ml of coconut milk

Dash of white wine

1 1/2 cups of fish stock

Salt and pepper to season

1 cup vegetable broth or fish broth

Extra Jambinu zest sprigs to garlic

A fresh baguette for dipping

Heat vegetable oil in pan with a tsp of butter and gently saute the chopped onion until tender and translucent.
Add the Jambinu zest, garlic, lemon juice from the wedges, dash of white wine and simmer for two minutes.
Add the broth and the coconut milk and bring to low boil. Add the mussels, cover and lower temperature to a simmer. Cook mussels, shaking pan every now and then for five minutes until shells have opened. Discard any unopened shells.
Divide into bowls, pour over the broth, garnish with extra Jambinu zest and eat with crusty slices of baguette to dip.

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